Makes about 8 servings

This stunning presentation of glistening vegetables is great on the buffet. Immediately after roasting, arrange the hot vegetables on a platter. Add olives and jarred marinated artichoke hearts, if you like. Serve the sauce in a bowl on the side, a basket of sliced French bread, and provide plates and forks. Or, if you prefer, serve the vegetables as a lovely side dish for one of your holiday meals.

For the vegetables

¼ cup olive oil

4 cloves garlic, minced

1 teaspoon minced fresh oregano

1 teaspoon minced fresh rosemary

1 teaspoon fresh thyme leaves

¼ teaspoon freshly ground pepper

Pinch of salt

8 trimmed medium-thick asparagus spears

½ eggplant, peeled and cut into ½-inch-thick wedges

2 portobello mushrooms, cut into ½-inch-wide strips

1 red bell pepper, cut into 1-inch-wide lengthwise strips

1 zucchini, halved horizontally, each half cut into ½-inch-thick wedges

½ red onion, cut into ½-inch-thick wedges

For the sauce

¼ cup mayonnaise

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

1 clove garlic, minced

1 teaspoon minced shallot

1 teaspoon capers, drained and rinsed

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

1/8 teaspoon freshly ground pepper, or to taste

Salt to taste

Coarsely crumbled feta or shredded Parmesan cheese, toasted pine nuts, and sprigs of fresh basil for garnishing the vegetables.

To prepare the vegetables, preheat the oven to 425° F. Line a large jelly roll pan with aluminum foil.

Stir together the oil, garlic, oregano, rosemary, thyme, pepper, and salt in a large bowl. Add the vegetables and toss until coated.